I seriously can’t wait until next week!  Three day work week, lots of great food, much-needed time spent with my wonderful family.  Pretty good stuff if you ask me.

So I decided to keep the holiday recipes coming because I’d honestly eat them on any given weeknight…they’re just that good.  Sweet potatoes are one of my favorite go-to healthy dishes.  They’re inexpensive, last awhile in your kitchen (so I buy in bulk!), and are such a great source of essential vitamins and fiber.  Often times I’ll throw one in some tinfoil, pop it in the oven and season with a dash of cinnamon and nutmeg for a quick, easy lunch, but they’re also a great addition in soups or even side dishes.

Here’s one side dish I think your family will just swoon over this Thanksgiving.  Seriously what born and bred American doesn’t like a heaping pile of mashed potatoes??  Well this mash has a bit of a twist *cough cough* sauteed apples and fried rosemary.

Yes I said fried.


Frying the rosemary in a touch of olive oil just before serving not only enhances the flavor, but ads a little crunch to the overall dish.  Now you of course do not have to do this, but hey I thought it was fun.  Feel free to add toasted pecans or even granola in place of rosemary for a good crunch!


Mashed Sweet Potatoes with Sautéed Apples

Yield: 8 servings 1x


  • 4 to 5 medium sweet potatoes, peeled and cut into 1-inch pieces
  • 1 Tbsp olive oil
  • 2 Tbsp brown sugar
  • 5 medium Golden Delicious apples, peeled, cored and cut into 6 wedges
  • 3/4 to 1 cup reduced-sodium chicken broth
  • 1 tsp. salt
  • 1/8 tsp. ground black pepper
  • 1/2 tsp. nutmeg
  • Pinch of cinnamon, to taste


  1. Bring sweet potatoes to a boil in a large pot of lightly salted water, covered, for 15 to 20 minutes, until tender. Drain and return potatoes to the pot and set aside.
  2. While your potatoes are boiling, in a large over medium heat drizzle olive oil, add apple wedges in a single layer and sprinkle with brown sugar.
  3. Cook for about 20 to 25 minutes until apples are tender and caramelized, turning frequently.
  4. Mash potatoes with an electric mixer on low speed until smooth.
  5. Gradually add broth, beating to make potatoes light and fluffy. Season with salt, pepper, nutmeg and cinnamon. Cook and stir over medium heat until heated through.
  6. In a small skillet, drizzle a bit of olive oil until hot, but not smoky. Fry rosemary leaves for about 45 seconds until crispy.
  7. Remove with a slotted spoon and top sweet potatoes with caramelized apples and crisp rosemary. Enjoy!


Serving Size: 3/4 cup • Calories: 140 • Fat: 1.2 g • Carbs: 32.5 g • Fiber: 4.8 g • Protein: 1.2 g • WW Points+: 4 pts

If you make this recipe, share a photo on Instagram and tag it #EatYourselfSkinny . I love seeing what you made!